Vegetarian BBQ Chicken Pockets

Yet another easy meal, thanks to Gardein! These BBQ Chik'n pockets are not my most gourmet creation, but they made a fairly well-rounded and easy Friday night meal. When all else fails, stuff some stuff inside a crescent roll and BOOM - 10 minutes later, dinner!

We had some roasted broccolini on the side that I made like my friend did when we went to her house a few weeks ago. She used Ina Garten's recipe for Parmesan Roasted Broccoli. That was the first, and only, time my husband said he liked broccoli.

BBQ Chick'n Pockets

4 pockets

1 roll Pillsbury crescent rolls, pressed into 4 rectangles

1 package Gardein BBQ Shreds

1 T olive oil

1/4 C onion, diced

1 clove garlic, minced

1 T BBQ sauce (optional)

2 T shredded cheddar cheese

Heat oven to 375F.

Sauté onion in oil over medium heat about 5 minutes. Add garlic and cook a couple more minutes. Add contents of the chick'n packet and stir. If desired, add a tablespoon of BBQ sauce for richer flavor. 

Divide chick'n mixture onto the crescent dough rectangles. Top with cheddar. Fold each in half and press the sides together.

Bake at 375F for about 10-12 minutes, until golden brown.